Chapter 461 Eat More

"Okay, let's listen to Zheng Zheng. Let's have fish and mutton hotpot today."

When Princess Lejia heard that fish and mutton hotpot was so delicious, she stopped worrying about whether the taste of fish and mutton would mix together, or whether the name of fish and mutton hotpot was strange.

Now she only wanted to taste how delicious this hot pot was.

"I have no objection either."

Chen Huazheng and Princess Lejia both wanted to eat fish and mutton hotpot, and Zhou Ying naturally had no objection. No one would go against their own stomach at this time.

Moreover, she was quite curious about this pot consisting of mutton and fish. Normally, mutton and fish are cooked and eaten separately.

Just by imagining, Zhou Ying had no idea what the pot would taste like.

I'd like to take advantage of this opportunity today to try what the combination of these two tastes like.

All three of them are action-oriented and will immediately take action once they have an idea.

Fish and mutton hotpot can be eaten at noon and will never be delayed until dinner.

They went to the kitchen together and started preparing lunch.

Chen Huazheng selected the mutton front leg from the mutton sent by Prefect Lin, had it chopped into small pieces, and then cut the lean meat into thin slices to make it easier to stew.

Shen Huazheng put the mutton into the pot with cold water, and then added ginger, green onion and appropriate amount of cooking wine into the pot, and then took it out after blanching.

Rinse in clean water and set aside.

Zhou Ying used her skillful knife skills to separate the meat and bones of the crucian carp bit by bit and took out the fish meat.

Dice the fish bones and fish head, and cut open the belly of the fish. Then cut the fish into evenly thick slices and set them aside for later use. Then you need to do some simple marinating.

Princess Lejia and others were also preparing the ingredients for making soup later. Qingtang also found a soup ingredient bag and planned to use it to hold the soup ingredients.

Qingzhi lit a pot and added lard into it.

After the white lard in the pot melted, she put the fish bones with meat in.

Shen Huazheng stood aside holding a spatula and began to fry the fish bones over medium heat.

Frying fish bones is a preparation for making fish soup later. The main reason why the soup is thick and white is that the fat from the meat is dissolved in the water.

Frying the fat in the fish skin at high temperature will allow the fat to dissolve in water and form an emulsification phenomenon.

The fish bones are fried with lard until both sides are golden brown. They will then taste more fragrant and the fish soup will taste like milk.

Shen Huazheng slowly turned the fish bones over with a spatula and slowly stir-fried them until the lard and fish meat were fully blended.

When the fish meat was fried until crispy and emitting an enticing aroma, Shen Huazheng used a spatula to mash the fish meat and fish bones vigorously, and then added boiling water to the pot. Only in this way could the deliciousness of the fish meat be brought out to the greatest extent.

Then cover the pot and bring to a simmer over low heat.

As the fish stews, the delicious aroma of the fish gradually overflows from the pot and spreads in the air.

Princess Lejia sniffed and inhaled the fragrance in the air.

It smells so good~~ The three of them exclaimed together!

Just frying the fish bones is so delicious. I wonder what the delicious pot will taste like in a while.

While the fish bone soup was boiling, Shen Huazheng began to marinate the fish fillets.

She added an egg white, a small amount of pepper and salt, and a little cornstarch to the large porcelain bowl containing the fish fillets and stirred well.

Princess Lejia watched without blinking. Just by looking at the steps and preparations, one could tell how delicate and painstakingly crafted this pot was.

Princess Lejia was overjoyed at the thought that she would soon be able to taste this pot made of lamb leg and crucian carp.

She knew that following Zheng Zheng would not only broaden her horizons but also satisfy her appetite.

Such a novel and delicious pot, she has to eat more at noon.

Seeing that it was almost cooked, Shen Huazheng asked someone to pour the fish soup in the pot into the soup pot, and then put the mutton and soup bag in.

The soup stock packet is made of galangal and crushed peppercorns, and needs to be separated by the soup stock packet so that it does not mix with the meat in the soup.

Shen Huazheng put white radish and water chestnuts into the pot, covered the pot, and started to cook.

When cooking mutton soup, Shen Huazheng likes to put some water chestnuts and sugar cane in it.

It not only adds a touch of sweetness to the soup, but also neutralizes the heat of the mutton.

There is no sugarcane on the market this season, so it’s okay to put some water chestnuts.

Under high temperature, the aroma of ingredients and seasonings overflowed from the soup pot little by little.

Zhou Ying smelled the fragrance in the air and suddenly thought of a question: "Zheng'er, aren't we going to put the fish fillets in?"

Princess Lejia also discovered the "lone" fish fillet at this time: "Yes, Zhengzheng, aren't you going to put this fish fillet in? Or are you going to just blanch it and eat it later?"

According to her experience, when eating hot pot later, she will definitely have to add some other ingredients.

Maybe Zheng Zheng was planning to use the fish fillets as hot pot sauce later.

The more she thought about it, the more she felt that this possibility was very high. Zheng Zheng loved to do things like eat one fish, two meals a day, or eat one meat, two meals a day.

Zheng Zheng has such a good memory. The mutton and fish bones have already been cooked, so how come only the fish fillets were left out?

Zhou Ying also looked at Shen Huazheng, waiting for her answer.

Chen Huazheng shook her head: "When the soup is almost cooked, the fish meat should be put in. But before that, we need to process it first."

Princess Lejia: (⊙_⊙)?

Isn’t the fish already sliced ​​thinly and marinated?

What else should I do with Zheng Zheng?

Before Princess Lejia could speak out her doubts, Shen Huazheng's voice rang out again -

"You have to blanch the fish first."

As she spoke, she put the marinated fish fillets into boiling water, and when the fish meat turned white, she quickly scooped it out.

The fish meat is sliced ​​very thinly and it only takes a few seconds to cook it.

If you put it in the soup pot too early and stew it with other ingredients, the freshness of the fish may be destroyed. Moreover, because it is stewed for too long, the thin fish slices will fall apart, which greatly affects the taste!

Seeing that the soup was almost cooked, Shen Huazheng asked someone to take out the seasoning packet from the soup pot, and then put the blanched fish into the pot.

When the soup in the pot boils again, remove it from the heat immediately.

Chen Huazheng smelled the aroma lingering at the tip of her nose, and then looked at the soup pot full of ingredients and milky white soup.

"It's time to eat. Let's go have lunch."

This pot of soup is simply the essence of the essence. When we eat later, everyone will have to drink a bowl of soup first.

Princess Lejia responded immediately: "Okay!"

It was finally cooked, and she couldn't help it.

Zhou Ying reviewed all the steps of making the fish and mutton hotpot in her mind again, then followed Shen Huazheng and Princess Lejia and quickly walked out of the kitchen.